Cookware Handle

ABSTRACT

A cookware handle with a soft non-slip surface is formed by molding elastomeric composition around a core or elongated member that connects a flange portion and the terminal end or hanging portion of the handle. The core or elongated member has a relatively narrow cross-section to minimize heat transfer from the pot so that the gripping portion remains cool during cooking.

CROSS REFERENCE TO RELATED APPLICATIONS

The present application claims the benefit of priority to the U.S.provisional application having Ser. No. 60/939,392 for a “CookwareHandle” filed on May 22, 2007, which is incorporated herein byreference.

The present application is also a Division of and claims the benefit ofpriority to the U.S. Non Provisional patent application of the sametitle having application Ser. No. 12/122,858 that was filed on May 19,2008, and is incorporated herein by reference.

BACKGROUND OF INVENTION

The present invention relates a handle for an article of cookware, andmore particularly to a cookware handle having a soft but resilient gripportion that is thermally insulating.

Cookware handles are primarily fabricated of metal or polymers, inparticular, thermoset resin such as phenolic plastic and the like.Regardless of the type of material used to form a cookware vesselhandle, an important attribute to many consumers is that it remain coolduring cooking. This is preferably accomplished by first minimizing heattransfer from the cookware article, and second, in the case of metalhandles, providing a high surface area for the radiation of heat fromthe handle. To the extent that a cookware article is fabricated at leastin part from plastic, the superior thermal insulating properties ofplastic minimize heat transfer to the grip portion held by the user.

Another important attribute of a cookware handle is that the grip is notslippery, with such property being exacerbated when the user's hands arewet or the contaminated with cooking oil and the like. Further, manyconsumers now prefer kitchen utensils that also have a grip portion of asoft resilient material, such as a rubber or elastomer.

From a utilitarian standpoint the cookware handle must be strong enoughto support the cookware vessel. Further, as most cookware is now storedby hanging from a hole situated on the end of the cookware handle beyondthe gripping region, it is preferable that metal, rather than plastic beused for such cookware handles.

Metal cookware handles covered by a non-slip rubber sleeve are knownhowever, the sleeve being intentionally thin does not provide a softgrip.

It is therefore an object of the present invention to provide a handlefor an article of cookware does not reach excessive temperatures duringcooking at a very soft rubber grip portion, to reduce the stress on theuser's hands and provide a non-slip surface.

SUMMARY OF INVENTION

In the present invention, the first object is achieved by providing acookware handle having a flange portion with a first end for attachmentto the cookware vessel and a second or terminal end generally forhanging, at least one elongated member connects the flange portion andthe hanging portion, and an elastomeric outer layer surround saidelongated member, wherein the diameter of the elongated member is lessthan about 6/10 of the external diameter of the handle.

A second aspect of the invention is characterized in that the handlefurther comprises at least one strap covered by the elastomer outerlayer that extends substantially parallel to the elongated member and isconnected at least at one end to at least one of the flange portion, thesecond end and the elongated member.

Another aspect of the invention is characterized in that the handlefurther comprises at least one strap covered by the elastomer outerlayer disposed along the elongated member and curved to substantiallyfollow the external contour of the elastomeric outer layer.

Another aspect of the invention is that this at least one strap is aflexible metal ribbon having a substantially narrower thickness than theelongated member.

Another aspect of the invention is that the elastomeric resin thatcomprises the outer layer fills the gap between the at least one strapand the elongated member and surrounds both the at least one strap andthe elongated member.

Another aspect of the invention is characterized in that the handlefurther comprises at least one of the flange end and the second endhaving either an external protrusion or cavity or like complimentarymating feature for coupled engagement with the elongated member.

Another aspect of the invention is characterized by a process forforming the handle that comprises the steps of providing a flange endmember having a cookware connecting curved portion and a narrowextending portion on the opposite side of the curved portion, providinga hanging end member with an outer end that forms the end of thecookware handle and an internal end opposite the outer end, providing atleast one elongated member for connecting the flange end member and thehanging end member, the elongated member having a diameter that is lessthan 6/10 of the diameter of the adjacent flange end and hanging endmembers, connecting opposing ends of the elongated portion to each ofthe internal end of the hanging end member and the narrow extendingportion of the flange end member, and then molding an elastomericcovering over the connecting portion to fill the gap between the flangeend and hanging end members whereby a soft resilient grip membersurrounds the elongated member.

The above and other objects, effects, features, and advantages of thepresent invention will become more apparent from the followingdescription of the embodiments thereof taken in conjunction with theaccompanying drawings.

BRIEF DESCRIPTION OF DRAWINGS

FIG. 1A is a longitudinal cross-sectional elevation of a prior artcookware handle. FIG. 1B is a transverse cross-sectional elevation ofthe handle of FIG. 1A taken at reference line B-B.

FIG. 2A is a longitudinal cross-sectional elevation of a firstembodiment of a cookware handle. FIG. 2B is a transverse cross-sectionalelevation of the handle of FIG. 2A taken at reference line B-B.

FIG. 3A is a longitudinal cross-sectional elevation of a secondembodiment of a cookware handle. FIG. 3B is a transverse cross-sectionalelevation of the handle of FIG. 3A taken at reference line B-B.

FIG. 4A is a longitudinal cross-sectional elevation of a thirdembodiment of a cookware handle. FIG. 4B is a transverse cross-sectionalelevation of the handle of FIG. 4A taken at reference line B-B.

FIG. 5 is a photograph comparing the handle of FIG. 4 before molding(backing) and after (foreground) molding on a silicone grip.

FIG. 6A is a longitudinal cross-sectional elevation of a fourthembodiment of a cookware handle. FIG. 6B is a transverse cross-sectionalelevation of the handle of FIG. 6A taken at reference line B-B.

FIG. 7A is a longitudinal cross-sectional elevation of a fifthembodiment of a cookware handle. FIG. 7B is a transverse cross-sectionalelevation of the handle of FIG. 7A taken at reference line B-B.

DETAILED DESCRIPTION

Referring to FIGS. 2 through 7, wherein like reference numerals refer tolike components in the various views, there is illustrated therein a newand improved cookware handle, generally denominated 100 herein.

FIG. 1 illustrates a prior art hollow handle 10 with a rubber grip 14disposed intermediate between the flange portion 11; that is connectedto the cooking vessel and the hanging portion 13. The rubber grip isdisposed around a metal shell 15, having a hollow interior 16.

The handle 10 is partially insulated by the hollow shell 15, while thegrip 14, provides some insulation, primarily provides slip resistance tothe user's hand. When the grip is soft is spreads the gripping forceover the metal shell 15 to reduces high pressure spots on the user'shand for greater comfort. However, as the grip 14 is only a thin skin of2-3 mm thick covering the metal shell 15, its compliance is limited. Ifthe grip is made of very soft elastomer it deforms too easily and theuser feels the underlying metal. Thus the grip portion, owing to itsthinness, should not deform more than about a 1-2 mm under hand presser,providing a lower barrier its softness.

In accordance with the present invention, FIG. 2 is a longitudinalcross-section elevation of one embodiment in which the flange 110 isconnected to the hanging portion 130 by a narrow elongated member or rod120. The soft elastomer, which is preferably a thermoset siliconerubber, 140 surrounds rod 120, being flush with the adjoining edgesflange 110 and hanging portion 130. The rod 120, like the shell 14 ofthe prior art article shown in FIG. 1, has a hollow core 160 and thus arelatively narrow cross-section to minimize heat transfer from thecooking vessel so that the gripping portion remains cool during cooking.However, in contrast to the shell 15, the rod 120 has a much narrowerouter diameter, typically about 9 to 12 mm (versus 16-20 mm for shell15) to allow for a thicker soft elastomer layer to be used. Preferablythe diameter of the elongated member 120 is less than about 6/10 thediameter of the external dimension of handle 100 at the mid-section.More preferably, the diameter or the rod is less than about ½ thediameter of the external dimension of handle 100 at the mid-section, sothat the soft elastomer portion can be at least about 4-6 mm thick, andmore preferably a thickness of about 6 mm in most portions of the handlemid section.

The soft elastomer 140, now being thicker than thin grip layer 14,improves the users comfort, as it is better able to spread the grippingforce over the elongated member 120. Elongated member 120 preferably hasa hollow core to reduce weight yet provide sufficient stiffness.Further, as a very soft elastomer could tear rather easily, anotherbenefit of the invention, as will be further described with respect toFIG. 4-7, is that an additional ribbon or strap is provided to reinforceand add resilience to the soft elastomer.

Suitable thermosetting elastomeric materials are well known in the art,as are the method of molding them into different shapes, as is disclosedin the following exemplary patents that are incorporated herein byreference: U.S. Pat. Nos. 5,569,688; 5,626,811; 5,973,058; and6,113,827. Moreover, thermoplastic elastomers are not excluded form usein this invention per se, so long as they have a high enough melting orphase transition temperature to be compatible with cooking or can becross-linked after molding around elongated member 120.

It should be appreciated that the reference to the terminal end 130 ofhandle 100 as a hanging portion does not require that it contain a holeas shown for hanging from a pot rack and the like, but rather for theconvenience of referring to the portion by its usual function. Further,it should be understood that the soft elastomer is preferably moldedwith a surface texture that contributes to the non-slip properties, thatis a finish that is preferably not perfectly smooth.

In accordance with another embodiment illustrated in FIG. 3, the flange110 and hanging portion 130 are connected by parallel rectangular shafts151 and 152 that extend there between. Each shaft is preferably weldedat both end to the flange 110 and the hanging portion 130. It should beappreciated that the use of 2 rectangular shafts is merely exemplary toillustrate the benefit of using a connecting member with a non-circularcross-section. This eliminates any tendency that the silicone grip 140may have to roll or slide after fabrication. Thus, the rod and parallelbars shown in FIGS. 2 and 3 are optionally replaced by an elongatedmember having a cross-section that is alternatively square, oblong,I-shaped, T shaped, V shaped, H-shaped and the like. It is morepreferable however that the shape of the cross-section in addition tobeing non-circular, also have a through passage that is filled withsilicone or other elastomeric material. It is also more preferable if itgenerally conforms with the shape of the exterior handle to provide asubstantially uniform thickness of elastomer for the users to grasp.Such a more preferred embodiment meeting this criteria is now presentedin FIGS. 4 and 5.

In accordance with the currently preferred embodiment, illustrated inFIGS. 4 and 5, elongated member 120 is a hollow rod that connects theflange 110 and hanging portion 130. Rod 120 is welded at the ends toflange portion 110 and hanging portion 130. At least a first flat andgently curved metal strap 160 and connects to rod 120 at ends 160 a and160 b and extends substantially parallel to the rod 120 between thesepoints of attachment. The flat metal strap 160 prevent the soft gripportion 140 from twisting, but is also slightly springy to reinforce thethick elastomer and give the handle 100 a resilient feel when the softelastomer is tightly grasped and hence greatly compressed. Morepreferably a flat lower strap 170 is also connected to rod 120 at ends170 a and 170 b, being disposed on the opposite side of rod 120 thanstrap 160. Alternatively, either or both straps 160 and 170 areoptionally connected at least at one end to at least one of the flange110 or the hanging portion 130.

In accordance with another embodiment of the invention shown in FIG. 6,the elongated member is a rod 120 attaching the flange 110 and thehanging portion 130 via columnar protrusions 111 and 131 that extendthere from respectively. The rod is still preferably welded to each ofthe flange 120 and the hanging portion 130, but the protrusions aredimensioned so that they fit within the core 160 of rod 120, thusassuring alignment of the flange and hanging portion 130 before welding.

FIG. 7 shows another embodiment in which the flange 110 has a circularrecess 109 for inserted the end of the rod 120 prior to welding.Although the hanging portion has a protrusion 131 that slides into thecore of rod 120, depending on the dimensions and shape of hangingportion 130 it is also possible to provide the same means for attachmentas shown for the flange portion 110.

While the invention has been described in connection with preferredembodiments, it is not intended to limit the scope of the invention tothe particular form set forth, but on the contrary, it is intended tocover such alternatives, modifications, and equivalents as may be withinthe spirit and scope of the invention as defined by the appended claims.For example, it should be understood that handle for an article ofcookware may be used or connected to such utensils as a cooking vesselto form a pot, pan or any other cooking utensil requiring a handle.

1. A handle for a cookware article that comprises: a) a flange portionhaving a first end for attachment to the cookware article and a secondend, b) a hanging end, c) at least one elongated member connecting thesecond end of flange portion and said hanging portion, d) at least onestrap that extends substantially parallel to said elongated member andis connected at least at one end to at least one of said flange portion,said hanging end and said elongated member, and e) an elastomeric outerlayer surround said elongated member and said at least one strap.
 2. Acookware handle according to claim 1 wherein the diameter of theelongated member is less than about 6/10 the diameter of the externaldimension of the handle.
 3. A cookware handle according to claim 1wherein the diameter of the elongated member is less than about ½ thediameter of the external dimension of the handle
 4. A cookware handleaccording to claim 1 wherein said at least one strap is a flexible metalribbon having a substantially narrower thickness than said at least oneelongated member.
 5. A cookware handle according to claim 1 wherein theat least one strap is disposed along the elongated member and curved tosubstantially follow the external contour of the elastomeric outerlayer.
 6. A cookware handle according to claim 1 wherein the elongatedmember is a hollow metal rod of substantially circular cross-section. 7.A cookware handle according to claim 1 further comprising a second strapthat extends substantially parallel to said elongated member and isconnected at least at one end to at least one of said flange portion,said hanging end and said elongated member.
 8. A cookware handleaccording to claim 1 wherein the elastomeric resin that comprises theouter layer fills the gap between the at least one strap and theelongated member and surrounds both the strap and the elongated member.9. A cookware handle according to claim 3 wherein the at least one strapfollows the external contour of the handle.
 10. A cookware handleaccording to claim 1 at least one of said flange and hanging end have anexternal protrusion for mated engagement with a complimentary matingfeature of the elongated member.
 11. A cookware handle according toclaim 1 wherein at least one of said flange and said hanging end have acomplimentary mating feature to receive an end of said elongated member.12. A cookware handle according to claim 1 wherein at least one of saidflange and hanging end have a recessed cavity for receiving therein acomplimentary mating feature of the elongated member.
 13. A cookwarehandle according to claim 1 wherein the elastomeric outer layer is atleast about 4 mm thick.
 14. A cookware handle according to claim 13wherein the elastomeric outer layer is at least about 5 mm thick.
 15. Anarticle of cookware comprising: a) a vessel having a bottom portion andsubstantially upright sides surrounding and connected to the bottomportion, the uprights sides terminating at a rim, b) at least one handlewhich comprises: i) a flange portion having a first end connected to theupright sides of the vessel and a second end, ii) a hanging end, iii) agrip portion having: (1) at least one elongated member connecting thesecond end of flange portion and said hanging portion, (2) at least afirst strap that extends substantially parallel to said elongated memberand is connected at least at one end to at least one of said flangeportion, said hanging end and said elongated member, and (3) anelastomeric outer layer surrounding said elongated member and said firststrap.
 16. An article of cookware according to claim 15 wherein saidfirst strap is a flexible metal ribbon having a substantially narrowerthickness than said at least one elongated member.
 17. An article ofcookware according to claim 15 wherein said first strap is disposedalong the elongated member and curved to substantially follow theexternal contour of the elastomeric outer layer.
 18. An article ofcookware according to claim 15 and further comprising a second strapthat extends substantially parallel to said elongated member and isconnected at least at one end to at least one of said flange portion,said hanging end and said elongated member.
 19. An article of cookwareaccording to claim 15 wherein the elastomeric resin that comprises theouter layer fills the gap between the first strap and the elongatedmember and surrounds both the strap and the elongated member.
 20. Anarticle of cookware according to claim 18 wherein at least one of thefirst and second strap is disposed along the elongated member and curvedto substantially follow the external contour of the elastomeric outerlayer.